The chia acts as a coagulant for the crackers, acting as a substitute for eggs, cheese, or oils. These are low calorie, low net carb, and completely vegan.
1 cup originally Longjevity fiber flour
3 tbsp chia seeds
1/2 c plus 2-4 tbsp water
1 tsp baking powder
salt (I used about 1 tsp) + herbs to taste
Preheat oven to 275°F
Soak chia seeds in ½ cup water until expanded and gelatinous – approximately 10-15 minutes.
In a separate bowl, combine Lonjevity flour, baking soda, salt, and herbs.
Add dry ingredients to the chia gel and mix until combined. Add additional 2-4 tbsp of water, 1 tbsp at a time, to mixture until the dough is just moist and sticks together well.
Cut two pieces of parchment paper the length of a baking sheet. Place the dough between the two sheets and roll out until thin and flat on the cookie sheet. Remove the top piece of parchment prior to cooking.
Using a pizza cutter, cut the crackers into squares and bake for 35-45 minutes until browned and just slightly crunchy. Flip the crackers, breaking them at the cut lines, and bake for an additional 30 minutes. Cool completely and serve.